Purr-fect: catfish soup

DINNER TONIGHT

April 06, 2005|By Donna Pierce | Donna Pierce,CHICAGO TRIBUNE

Canned tomatoes and frozen sliced okra offer shortcuts to success by adding a colorful flavor boost to this comfort soup.

Using a between-season lineup of vegetables available now in the produce section, this hearty dinner satisfies while we await spring vegetables. Substitute tilapia or red snapper fillets if you don't have a taste for catfish, and call it seafood soup.

Tip

Buy shredded cabbage from the supermarket to save chopping time.

Catfish Soup

Preparation time: 15 minutes; cooking time: 25 minutes

Makes 8 servings

4 slices bacon, cut into 1-inch pieces

2 each, quartered: small red onion, ribs celery

1 carrot, quartered

2 cloves garlic

1/2 teaspoon salt

freshly ground pepper

1/2 teaspoon hot pepper flakes

2 cans (14 1/2 ounces each) chicken broth

2 bottles (4 ounces each) clam juice

1 can (14 1/2 ounces) whole tomatoes, chopped

1/2 head cabbage, cored, chopped

1 fennel bulb, trimmed, thinly sliced

1 cup frozen sliced okra

1 1/2 cups long-grain rice

2 catfish fillets, 6 ounces each, cut into chunks

Cook bacon, turning occasionally, in a Dutch oven over high heat until crisp, about 3 minutes; set aside. Meanwhile, pulse onion, celery, carrot and garlic in a food processor until coarsely chopped.